Abstract
Tomato (Solanum lycopersicum L.) is a perishable fruit with a relatively short shelf life. The quality and nutritional value of fresh produce like tomato are affected by postharvest handling and storage conditions. This work aimed at evaluating the effects of storage methods on the shelf life and proximate composition of four varieties of local (Hausa and Yoruba Nigeran land races) and improved (Tropimech and Roma VF) tomato. The mature green fruits of each variety were manually harvested and stored. Three storage structures were employed viz., plastic crate, raffia basket and pot-in-pot refrigerator. Three botanical preservatives (plant byproducts) were used viz., wood ash from shea butter tree (Vitellaria paradoxa), sawdust from African mahogany (Khaya ivorensis) and rice (Oryza sativa) straw. Each preservative was mixed with each variety of tomatoes in 1:2 ratios (1.75 kg of preservative to 3.50 kg of fruits) in each storage device. Shelf life was determined when more than 50% of fruits showed symptoms of shrinkage or spoilage (fruit rot). Proximate analysis was carried out for the amounts of moisture, ash, crude fibre, crude protein, crude lipid and carbohydrate in the stored fruits. Shelf life of all the varieties was enhanced by pot-in-pot refrigerator. Proximate analysis revealed that moisture was highest, followed by carbohydrate in all varieties irrespective of storage structure and preservative. The improved varieties showed higher values of all the proximate parameters when compared to the two local varieties (Hausa and Yoruba).Out of the storage structures, pot-in-pot refrigerator seems to be more suitable to enhance shelf life of tomato fruits without compromising its quality.
Highlights
Tomato, Solanum lycopersicum L. (Solanaceae) is native to South America, especially Peru and the Galapagos Island (Mattew, 2011). Peralta and Spooner (2007) reported that the origin of tomato was traced to Peru and Mexico
This work aimed at evaluating the synergy between the nature of storage structures and botanical preservatives on the shelf life and proximate composition of four varieties of tomato fruits
Temperature changes were observed in each storage structure containing tomato fruits and with botanical preservatives
Summary
Solanum lycopersicum L. (Solanaceae) is native to South America, especially Peru and the Galapagos Island (Mattew, 2011). Peralta and Spooner (2007) reported that the origin of tomato was traced to Peru and Mexico. Tomato is rich in protein with a trace amount of fat (Olaniyi et al, 2010) and contains many vitamins and minerals that ensure good health. It is an excellent source of vitamins B6, ascorbic acid, and niacin and minerals that function as cofactors in enzymatic activities (Nour et al, 2013; Luthria et al, 2006). Tomato is the second most important vegetable worldwide after potato (Dorais et al, 2008) Environmental factors such as soil type, temperature, frost and rainy weather can have an adverse effect on storage life and quality of fruits and vegetables (Bachmann and Earles, 2000). Ripening and shelf life of tomato fruits can be delayed by an enclosure of tomato fruits in polyethylene or other forms of plastic packaging materials (Srinivasa et al, 2006)
Sign-in/Register to view highlights & summary Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
